Chocolate Bark

By AM Northwest Staff

 

Chocolate Bark

Makes about 30 pieces

Baking sheet, lined with parchment paper

  • 11 oz bittersweet chocolate, chopped
  • 2/3 cup dried fruit of choice (cherries, cranberries, ginger, etc…)
  • 2/3 cup nuts, toasted and coarsely
    chopped

      1. In a large microwave-safe bowl, microwave chocolate, uncovered, on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds, or until chocolate is soft and almost melted. Stir until completely melted and smooth. Alternately, melt your chocolate in a double boiler.

      2. Fold in dried fruit and nuts. Using a spatula, spread mixture out to a rough rectangle about 12 by
      9 inches (30 by 23 cm) on prepared baking sheet. Refrigerate for 1 hour or until chocolate is firm. Break chocolate into pieces.

  • Tips:

    Store the bark in a resealable plastic bag in the refrigerator for 2 days.

    Variations:

    In place of fruit and nuts, you can mix in chopped candy canes, crisp rice cereal or other goodies of choice. Instead of making a bark, you can drop dollops of the chocolate mixture onto a parchment-lined baking sheet and make individual chocolate candies.

     

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